I can't believe it's been 2 months since i've posted anything. In the spirit of thanksgiving, Halloween and the fall in general i've been cooking pumpkin. I try as much as possible not to use any pre-made ingredients, so this pie uses fresh pumpkin and a homemade crust.
Pie Crust
sift 1&1/3 cup flour and 1/8tsp. salt into a food processor (I used the trusty immersion blender). Add 8 tblsp. cubed butter (1 stick) and blend for 1-2 minutes until mixed well. Add 2tblsp. water and 1 egg yolk and blend some more. Remove from the bowl and knead for a little while, shape into a disc, wrap in plastic, and let it rest in the fridge for at least 30 minutes.
Pie Filling
Use 1&1/4 cups baked and pureed pumpkin (bake pumpkin for 1.5 hrs at 350f, then blenderize it). Mix in 2 eggs and 2 egg yolks, 1 cup & 2 tbsp. milk, 1/2 cup cream, 1/4 cup granulated sugar, 1/4 brown sugar, 3/4 tsp. vanilla extract and 1/4 tsp. nutmeg together.
Put it all together
Roll out the pie crust to fit your pie plate, something around 1/8 inch thickness. Bake the crust only for 8 minutes at around 400f. Our oven is hard to weild, and ended up around 375f without problems. Remove from the oven and prick any bubbles in the crust with a fork. Pour in your filling and bake at 350f for 40-45 minutes, check the centre to make sure its set, it'll firm up a bit when it's done. Remove, cool to room temperature and eat!
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